Introduces students to current practices for establishing a commercial vineyard and maintaining its health and productivity once established. Topics covered include varietal selection, site preparation, equipment, site selection, first season establishment, vine growth development and training, trellis systems, vine propagation, weed control and vine disease control. Field work sessions consisting of 16 hours of hands-on experience is scheduled in area vineyards.

Prerequisite: None.

Schedule Type: Lecture

Contact Hours: 3 lecture

Grade Mode: Standard Letter-IP

VIN 11200 BOTANICAL VITICULTURE 4 Credit Hours

Provides students with an overview of the plant kingdom and an examination of grapevine form and function from a botanical perspective.

Prerequisite: None.

Schedule Type: Combined Lecture and Lab

Contact Hours: 3 lecture, 2 lab

Grade Mode: Standard Letter-IP

VIN 11392 WINTER VITICULTURE FIELDWORK (ELR) 2 Credit Hours

(Repeatable for credit) Provides students initiated in the field of viticulture practical experience in winter vineyard operations. Students are required to partner with an approved vineyard to participate in the required fieldwork portion of the course, which serves as experience for those seeking employment in commercial viticulture.

(Repeatable for credit) Designed to provide students initiated in the field of viticulture practical experience in spring vineyard operations. Students are required to partner with an approved vineyard to participate in the required fieldwork experience portion of the course, which serves as experience for those seeking employment in commercial viticulture.

(Repeatable for credit) Provides viticulture students practical experience in summer and fall vineyard operations. Students are required to partner with an approved vineyard to participate in the required fieldwork portion of the course, which serves as experience for those seeking employment in commercial viticulture.

(Repeatable for a maximum of 9 credit hours) Various special topics to be announced in the Schedule of Classes, offering current topics in viticulture and enology.

Prerequisite: none.

Schedule Type: Lecture

Contact Hours: 1-3 lecture

Grade Mode: Standard Letter

VIN 21100 INTEGRATED PEST MANAGEMENT 2 Credit Hours

Effective grape production depends on the grower developing a system of grape management that is appropriate for each vineyard. Decisions need to be made for how to manage all of the normal cultural practices such as planting, fertility, harvesting and pruning, as well as managing the insect, disease and weed problems that occur either regularly or sporadically. Course addresses management issues related to common, expected pest problems, as well as the occasional appearance of minor pest problems.

Prerequisite: none.

Schedule Type: Lecture

Contact Hours: 2 lecture

Grade Mode: Standard Letter-IP

VIN 21300 REGIONAL VINEYARD MANAGEMENT 2 Credit Hours

A general study of vineyard management in the general wine growing regions in the Continental United States. Covers management of the mature vineyard from region to region and builds on the topics covered in prerequisite course.